It’s First Friday tonight, so instead of cooking, I’ll be hanging out in our gallery at work. If you’re in the Kansas City area, come by and say hi! The art is so, SO good, you won’t believe it. Sneak peak at the artist – www.evanashby.com
Here’s another older post from a few months ago, just to tide you (read: me) over.
Original post date – September 9th, 2010
These gems (tomatoes) were chopped, processed, simmered and baked all in one night.
Mama Mia oh babies that drink the morning dew they were good.
And that’s all she wrote.
Chicken and Tomato Bake with Garden Oregano:
*original recipe from Everyday Food
What it took for 2:
· I used fresh garden tomatoes, but now you could use 3 cans of diced tomatoes in their juices
· 4 or 5 chicken thighs (I used boneless, skinless)
· 1 small yellow onion, thinly sliced
· 4 garlic cloves, minced
· few sprigs of fresh oregano
· 1 Tbs. extra virgin olive oil
Preheat oven to 400 degrees. If using fresh tomatoes, pulse in a food processor until coarsely chopped. In a large ovenproof skillet, heat the oil over medium-high. Season the chicken on both sides with salt and pepper and place in skillet. Cook on one side for about 7 minutes, until it gets a nice golden color, then flip. Cook 1 more minute. Transfer chicken to a plate and set aside. If there is a lot of fat, drain some of it. Add the onion slices to the skillet and cook about 5 minutes, softening. Add garlic and let bloom for about a minute. Add the fresh (or canned) tomatoes, season with salt and pepper and bring to a boil. Nestle the chicken in with the tomatoes, along with the oregano. Cook until the chicken is completely cooked through, about 20 or so minutes.
Serve with a salad or bread or eat as is!